Bread-making.



7 eas es.

snares rarnur f EEH'WICK It. LOVELAGE,

S, LOVELAGE.

11o :orelwm Application filed March 17,

To all whom it may concern:

Be it known that we, FENWIGK B. Lowmon, l-lAnoLnS. LovsLAon, citizens of the United States, and ANTON M. HOLM, a subject of the King of Denmark, residing at Rockford, in the county of Winnebago and State of Illinois, have invented certain new and useful Improvements in Bread-Making, of which the following is a specification.

.This invention pertains to bread and bread making, and has more particular ref erence to the method of preparing the dough, especially for the purpose of commercial baking where bread is baked in large quantities,

Commercial bakers endeavor to produce an appetizi'ng and nutritious loaf of bread at the least expenditure of money and labor.

In order to satisfy the buyer the bread must possess well recognized characteristics with regard. to flavor, lightness, color, grain and texture of the crumb and crust, and'preserving qualities. These must be produced in the bread at the least expenditure in order that a reasonable profit might be made in the view of the always present competition. Certain ingredients or their equivalents have, therefore, been necessary to prepare and bake bread in a cornmerclallysuccessful manner, but it is found, due to increasing costs of such ingredients that the percentage of profit in bread making is materially reduced and that in the exigency various substitutes and chemicals have been employed in place of certain ingredients in the attempt to produce at a low cost bread which has the apparent desirable characteristics and qualities. This practice, how ever, is harmful and does not give bread having the desired nutritive values.

Because of these conditions, we have devised an improved and novel method of preparing and making bread whereby bread 111 large quantities may be produced not only at a materially less cost than is posslble underthe methods now'commonly practised, but in such manner that the bread possesses more desirable and valuable characteristics than when made according to the old methods. I

By preparing he dough according to our new process, certain ingredients may be omitted without necessitating additional in gredients or increasing the cost n any way,

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Specification of Letters Patent.

"erably longer, and is a better toastin bread than that made according to old met ods.

' comparison, a method of "making new process, we wi employed as hour is ANTON M. HOLM, on -nocxronn,

' I Patented Mar, 1e17, Seria1 No.155,570. Y and the resultant loaf has a better and more ,natural'fiavor, has a finer crust and crumb texture, remains fresh in the loaf consid-- rocess may be reciated by escribe the bread now enerally pract sed by commercial bakers. nctreatmgthis method and also in describingflour '65 ll take a given example, of preparing a certain quantity of bread, but it should be understood that the present 4 invention is in no way limited to this uan,-.. tity or to the specific amountof .ingre ents 70 1t serves. merely for purp so oi the relative proportion of the In order that our new more readily understood an 'ap we will; briefly illustrating several ingredients and the method of hand-- K ling and treating the same. Since wheat best suited to bread making'it i975 most generally used and we have chosen this variety of flour in illustrating our improvement. The flour most. desirable and employed by reputable bakers is a milling prod not known as rels of this flour approximately 420 22-ounoe loaves of bread may be made. For c0n-' j. venience in distinguishing between the twomethods we will term that now-practised as the old method and our improved process 815 as the new method. v

" According to the-old method, the quantity ,of "bread which 2 barrels of flour will pro:

'duce is made approximately as follows: In making this bread, there. is mixed with 2 no barrels of flour 12 bakers pails, each containing 12 quarts, or 144 quarts in all of luke warm water, that is,-water between .84: and F., 10 pounds of sugar, 5 pounds'of salt, 5 pounds of lard 'or shortening, and 6 pounds of yeast. These" are illitably mixed together and kneaded by mec anica means, producing a straight dou h or what is com monly called an oil-hen dough Iupre paring a straight douh'in which all the above materials'or ingredients are mixed at one time, the bread will rise in a shorter" time-than .is required with a sponge dough, and the crumb produced is of a, finer texture and will not crumble as easily as bread produced from a sponge dough. The yeast,-of course, serves its ordinary function of pro ducing fermentation and the salt acts as a first patent flour. From 2 bar- '80 rite fermentation regulator and adds somewhat to the flavor. B varying the amount of salt, the bread wi 1 rise in longer or shorter periods, and by employing this amount of salt the time required is about 5 hours, thereby producingwhat is known as a fivehour straight dough. The shortening gives in part the necessary moisture and fat proper: ties which favor the proper crust and. crumb texture and preserve to a certain degree the bread in a fresh state. The sugar gives color, moisture and flavor, its most important function being that of producing a rich golden brown color quite necessary for commercial bread. Bread prepared from dough according to this method and properly baked. possesses the ordinary requisites and serves wry well the ordinary demand. llhe crust of such bread, however, becomes hard when it is cooled and increases in hardness as the bread becomes older, and, in fact, about 48 hours from the time it is baked it is considered stale bread. 1

Considering now the new method, an exam le of preparing and baking a quantity of read similar to that described under the old method will be illusti ated. The dough,

while prepared diflerently from the old method, might still be termed a straight dough. Of the given quantity of flour, viz: 2 barrels or approximately 392 pounds and or" the 12 pails or 144: quarts of water, a

relatively small portion of each is mixed together separate from the major portion. This separate mixture contains 14 pounds of flour and 2 pails or 24: quarts of water. To this mixture is also added 5% pounds of salt, although this may if desired be added later to the entire mixture. The admixture of this small portion of the given amount of flour with the small portion of water is, however, made peculiar by reason of the fact that the water is added to the mixture at a relatively high temperature, that is, in proximity to the boiling point, and the dry flour is thereby scalded directly. In general practice, it is found that the best results are obtained by heating this portion of the water to about 200 F., although water in the vicinityof 212 or the boiling oint might be used, but not with as satisactory results. The water thus added, when thorou hly mixed with the flour has apeculiar e ect thereon, in that it brings out the gluten and dextrin of the fiourand reduces a mixture of a mash consistency having a gelatinous resemblance in which the tenacious and gummy appearance of the gluten is plainly present, and in fact, ag-

pears to constitute the major portion of t mixture. To this mixture is then added the remainder of the iven amount of flour and cold water, that 1s, 120 quarts of water at from 56 to 60 F. and 378 ounds of flour, and 5% pounds of yeast. his amount of i It will also be noted ca masses These materials are then mixed together and kneaded in the ordinary manner by a mechanical kneading device for about from 15 to 20 minutes. In the present instance the dough is set in troughs, and being a five-hour dough, is punched at the end of the third and fourth hours and again about 15 minutes before the fifth hour. The dough is then cut and prepared for the pans and is baked in the ordinary way.

Before considering the characteristics of so the bread produced by the new method, it will be particularly noted that the sugar and shortening employed in the old method have been entirely omitted in the new method and this saving of materials without 5 any additional cost efiects a considerable reduction in the cost of producing bread. that the several steps follow one another directly without delay or hindrance of any nature or the requirement of any special apparatus or machinery other than the ordinary mechanical bread mixing machinery in common use. The given small portion of dry flour is scalded directly by produce a mixture that will have present a proper amount of gluten and dextrin to afterward give to the dough the necessary properties for producing commercially salable bread which will retain its freshness and moisture for a longer period than the bread now made according to common prooesses. The new method bread in the first place has a rich golden brown color in every respect equal to that of the old bread, and it might be here mentioned that if bread were made in commercial quantities nccordingto the old method and the sugar and shortening were omitted the resultant product would not be fit for sale no as it would have an insipid taste and practically no color and would not retain its freshness and moisture to the extent desired. The flavor of the new bread is more desirable in that it possesses a more distinct wheat taste with the proper sweetness. By chemical analys s the new method bread contains 38.06 per cent. of moisture as.

against 38.94 per cent. in the old method bread and contains 1.238 per cent. of fat as against 1.0% per cent. under the old method. lit is thus seen that the new, bread shortly after being baked contains less moisture and more fat than the old method bread. This in connection with the texture of the crust and crumb or interior of the bread make the same peculiarly capable of preservlng its moisture and freshness, and when wrapped and sealed in waxed or parailin paper as the ordinary practice, is practi' the small portion of water to 95 method 105 Latefiee as badly equal to and may be sold as fresh bread ear 5 days after baking. llhe tex-- ture of tliecrumb and crust is fine, the pores of the crumb being uniform and small and the crust being somewhat soft instead of hard and brittle as in the old method. In fact, the crust softens somewhat after being removed from the oven about 5 minutes and stays soft although it possesses a somewhat flinty character, so that it is more palatable and edible than the old method crust which is often wasted-and thrown away for the very reason of its hardness. Furthermore, the fineness of the grain texture of the crumb makes the bread better adapted for toasting as it will not crumble as readilyas does the old method bread. These advantages and very desirable characteristics, we attribute to the novel method or process by which the dough-is prepared and we have found that this method enables us to produce abetter and more commercially successful bread at a more economical cost of production than is possible under the old method. It will be noted that while omitting two important ingredients, absolutely necessary to produce commercially-successful bread under the old method, we obtain material advantages and new results, which effect is attained by the peculiar process of preparing the dough. In this connection,

attention is called to the fact that a relatively small portion of the Hour and liquid is mixed together separately with the liquid at a relatively high temperature, that is, in proximity to the boiling point and is literally scalded. llhe chemical action or dissimilating eiiect of this hot liquid upon the hour and the eifect of the glutinous matter and dextrin thus brought out upon the ad- I mixture of this small portion to the major portion of the flour and liquid gives a bread capable of being more economicallyproduced and possessed of more superior an desirable characteristics than may be produced when dough is prepared according to the old method.

Having in mind our improved method just described, we wish to state briefly some of its practical and commercial advantages. In commercial bakeries where large quancities of bread are baked each day the high and increasing costs of ingredients, labor and equipment have compelled bakers to resort to stringent efiorts in their methods in order that commercially salable and nutritious bread might be made, at a profit. The elements of time, labor, equipment and materials are, therefore, of utmost importance,

a given amount of ture, texture of crust and crumliiiem. ivilhese are obtained n a most satlsfactorypay by the practice of our improved sured of making bread, and moreover, a vdry mate;

required are inimica to practical and successful baking under present day conditions,

saying little as to whether the bread pro,- duced thereby would be commercially salable according to the standards and requirements of the day. The importance in national economy of the. cost of producing bread is emphasized by the present laws which forbid bakers to take back stale bread from the distributors. This means that all bread. must be sold or become a loss to the dealer or producer, hence the importance of our new method will be seen when it is observed that bread produced thereby is of the best quality, maintains its freshness longer and is less liable to become a loss than bread made according to any previous method.

We claim:

1. The method of preparing dough for commercial baking which consists in directly scalding a relatively small portion of dry flour with a relatively small quantity of hot water, and of flour of the balance of the total water, cold, and of the balance of the total flour, and of providing for the proper fermentation of the dough.

2. The method of preparing dough for the commercial baking of Wheaten bread, which consists in gelatinizing a portion of the dry flour directly by the admixture thereto of scalding water, this gelatinized mixture constituting a relatively small portion of the total flour and water employed in preparing dough, and in the direct admixture to said hot gelatinized mixture f the balance or greater portion oi the water, cold, and of the balance of the total amount of flour, andof thoroughly mixing -or kneading this mixture and of causing the requisite fermentation or rising of the dough.

3. The method of preparing dough for making commercial Wheaten bread without the use of sugar and shortening, which consists in directly scalding approximately onetwenty-eighth of the total flour, dry, with approximately one-sixth of the total water, and of the direct admixture to said scalded hot flour of the remaining five-sixths of thewater, cold, and of the twenty-seven-twentyeighths of the Hour, salt and yeast being added in the process in proper proportions.

4. The method of preparing dough for making bread which consists in the mixture the various steps and operations and t e time and equipment the admixture to this scalded 

